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Oven Baked Chicken Breasts
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This recipe is so simple which is why we love it so much. The mustard coating helps the chicken retain its juices while cooking and the seasoned bread crumb crust gives it a bit of texture along with lots of flavor. The honey drizzle at the end is our favorite part because the sweetness balances out the savory herbs perfectly.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
13 reviews
4 comments
ingredients
4 boneless, skinless chicken breasts
4 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 cup plain dry bread crumbs
2 teaspoons dried parsley
1/2 teaspoon dried basil
1/4 teaspoon crushed dried rosemary
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon black pepper
honey for drizzling, if desired
directions
Preheat the oven to 350 degrees F.
Pound the chicken to an even thickness.
Combine the mayonnaise and mustard until well mixed.
Combine the bread crumbs, parsley, basil, rosemary, garlic powder, salt, and pepper in a shallow dish.
Spread the mayonnaise mixture evenly on both sides of the chicken breasts then roll them in the breadcrumb mixture, pressing the crumbs on so they stick.
Place the chicken on a rimmed baking sheet. Place the baking sheet in the oven and bake at 350 degrees F for 20-25 minutes or until the chicken is cooked and juices run clear when pierced with a skewer.
Remove the baking sheet from the oven. Drizzle the chicken with the honey, if desired. Serve hot.
recipe tips
Place the chicken breasts between two sheets of waxed paper and pound gently with a meat mallet or rolling pin to get an even thickness.
Letting the chicken rest for a few minutes after baking before serving helps retain its juices.
For extra crispiness, you can broil the chicken for the last 2-3 minutes of cooking, watching closely to prevent burning.
Try different herbs in the breadcrumb mixture.
common recipe questions
Can I use something other than mayonnaise for the coating?
You can substitute the mayonnaise with Greek yogurt or sour cream for a lighter version.
Is there a gluten-free option for the breadcrumbs?
To make this recipe gluten-free, you can use gluten-free breadcrumbs or finely crushed gluten-free crackers as a substitute for the plain dry breadcrumbs. Another option is to use finely ground almond flour mixed with the seasonings for the coating.
Can I add cheese to the breadcrumb mixture?
Adding about 1/4 cup of finely grated Parmesan mixed into the breadcrumbs should work well without overpowering the other seasonings.
How can I make sure the chicken breasts don't dry out?
Pounding the chicken breasts to an even thickness helps them cook evenly and reduces the risk of drying out. Also, avoid overcooking by checking the internal temperature with a meat thermometer; it should read 165 degrees F when done.
What are some side dishes that pair well with this chicken?
This chicken pairs well with a variety of side dishes such as roasted vegetables, quinoa, rice pilaf, mashed potatoes, or a simple green salad. Choose sides that complement the savory herbs and sweet honey in the chicken.
Can I cook this chicken on the grill?
While this recipe is designed for oven baking, you can cook the chicken on the grill. First, grill over medium heat until nearly cooked through, then move the chicken to a cooler part of the grill, brush with the honey, and cover the grill for the final few minutes. Keep a close eye to prevent burning due to the honey.
Is there an alternative to honey for the drizzle?
If you prefer not to use honey, you can drizzle the chicken with a balsamic glaze or maple syrup for a similar balance of sweetness.
How can I store and reheat leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a 350 degrees F oven until warmed through, about 10 minutes. You can also microwave the chicken on a lower power setting so it heats through but doesn't dry out.
Can I make this dish ahead of time?
You can prepare the chicken up to the point of baking and store it covered in the refrigerator for a few hours before you're ready to cook. Allow the chicken to sit at room temperature for about 20 minutes before baking for even cooking.
tools needed
Baking Sheet: To bake the chicken breasts in the oven once they have been coated with the mustard mixture and breadcrumbs. Make sure to line the baking sheet with parchment paper for easy clean up!
Rolling Pin or Meat Mallet: To pound the chicken breasts to an even thickness before coating them with the mayonnaise and mustard mixture.
Shallow Dish: To mix the bread crumbs, dried herbs, salt, and pepper for coating the chicken breasts.
Small Bowl: To combine the mayo and mustard.
Whisk: To combine the mayonnaise and Dijon mustard until smooth.
Skewer: To check if the chicken breasts are cooked through, pierce them with a skewer and make sure the juices run clear. Alternately, you can use a meat thermometer. The chicken should reach 165 degrees F.
what goes with it?
Mashed Sweet Potatoes: the sweetness of the potatoes will contrast nicely with the savory flavors of the chicken.
Roasted Brussels Sprouts: the crispy, slightly charred edges of the Brussels sprouts will add a nice contrast to each bite of the tender chicken.
Garlic Green Beans: the subtle garlic flavor in the green beans will complement the herbs used in the chicken coating.
Honey Mustard Sauce: enhance the flavors of the chicken with a sauce that mirrors the mustard used in the recipe and also ties in the optional honey drizzle.
beverage pairings
Wine Pairings
Chardonnay: The buttery notes in a Chardonnay can complement the richness of the bread crumb crust, while the acidity can cut through the sweetness of the honey drizzle. Look for one with hints of oak for a more complex pairing.
Merlot: A fruit-forward Merlot can stand up to the savory herbs and mustard coating, while the soft tannins can enhance the overall texture of the dish. Aim for one with cherry and plum notes for a cozy pairing.
Pinot Grigio: If you prefer a lighter white option, a crisp Pinot Grigio with its citrus and herbal notes can lift the flavors of the dish without overpowering it. Look for a dry one to balance the savory and sweetness perfectly.
Other Alcohol Pairings
Lager: A cold lager can be a refreshing companion to the savory chicken. The light malt flavor will not overwhelm the dish, making it a great all-around pairing.
Gin and Tonic: The botanicals in gin can enhance the herbal flavors of the bread crumbs and spices.
Whiskey Sour: The tangy citrus in a whiskey sour can balance out the richness of the mustard coating, while the whiskey's warmth can round out the overall flavors.
Non-Alcoholic Pairings
Iced Tea: Opt for a black tea for a robust pairing or a green tea for a lighter touch.
Sparkling Water: If you're looking for a clean and crisp option, sparkling water can enhance the flavors of the chicken without adding any extra sweetness.
Lemonade: The citrusy kick in lemonade can brighten up the savory chicken breasts, while the touch of sweetness can balance out the mustard and herb coating.
nutrition data
343 calories, 15 grams fat, 20 grams carbohydrates, 31 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
It did not get crispy like the picture showed. I followed directions given. Other than than I would make it again.
August 25, 2020
Coating was soggy. Good flavor. Would have been great if coating was crisp.
June 6, 2020
Nice combination of flavors, honey with mayo, dijon and herbs. Yum yum
March 3, 2019
Excellent recipe, the chicken is really moist. I made a few modifications for our taste. I added siracha sauce to the mayo-mustard mix. Also added crushed red pepper and a little bit of paprika to the breadcrumbs. I sliced the chicken breast into smaller tender size pieces and it cooked within the 25 minute time at 350.
November 27, 2018
Great flavor combinations. I switched mayo to greek yogurt, used fresh herbs and cooked in slow cooker. We will be eating this again!
November 26, 2018
Awesome recipe. I made it in the slow cooker, of course it wasnit crunchy. I changed the following. greek yogurt, fresh herbs, and added about 1/4 cup chicken brothcooked a few hours on high, until juices ran clear. Splendid.
October 28, 2018
Delicious, will add a touch more mustard next time, chicken was moist and tender.
October 28, 2018
Family of 7 they loved it will be making it again! Thank you for the tastie recipe!
Cooked for stated time and temperature on middle shelve. Not brown nor cooked. Chicken breast was about 3/4â thick. Any suggestions would be appreciated.
Cooking time can vary based on the ingredients and oven, just cook it until it's browned and juices run clear.
Looks delicious! Will try.
April 21, 2017
Oh man, these were great. I'm thinking guestfoodie didn't cook them right (even if s/he thought s/he did). Yum Yum. Thanks for sharing.
Just made this and cooked for 25 minutes at 350 degrees and not even cooked or browned up like in the pic. And the chicken breasts were flattened!!
Was your oven on? Kidding. Cooking time may depend on how thick the chicken is. But they should be browned at least somewhat so I do question what else may have happened.
February 23, 2017
Easy and delish!
February 20, 2017
The only way we eat chicken now. Love the mustard flavor!
December 12, 2016
I thought the mustard was to over powering. Not a fan!
It does say "to taste" for the amount of mustard so if you're not a fan of mustard you can adjust that amount down.
August 19, 2016
This was excellent! The whole family really liked it. Chicken was done perfectly (I was skeptical about the cooking time but pounding the chicken flat had them done in 25 minutes just fine)
July 14, 2016
Absolutely love it! I will definitely be making this again because my little picky eater came back for seconds.